My Favourite – Vegan Pistachio Ice Cream

All you need is:

1 1/2 glass raw cashews, soaked overnight (or for 6-8 hours) in cool water

1 can full-fat coconut milk 

3-4 tbsp melted coconut oil

3-4 tbsp agave syrup (to taste)

1 tsp pure vanilla extract

Pinch of sea salt

1 glass finely ground raw pistachios or more for stronger taste

Here’s what you do:

The night before, soak your cashews in cool water. 

Next day, add soaked, drained cashews, coconut milk, coconut oil, agave syrup, vanilla, sea salt and ground pistachios to a blender (set aside small amount of pistachios for decorating). Blend until creamy and smooth. Taste and adjust, add more sweetener or pistachios if desired.

Pour your soft ice cream texture to preferred dish, sprinkle left aside ground pistachios, cover and put it to the freezer for 4-5 hours or until firm. Before serving set outside for few minutes to soften. Enjoy!

What’s left keep in the freezer for 7-10 days. 

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